1 c Sugar
1 c Dark corn syrup
1 tb Vinegar
1 tb Baking soda
1 lb Chocolate almond bark,
In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook
over medium heat, stirring constantly, until sugar dissolves. Cook
without stirring until the temperature reaches 300 (hard crack
stage) on a candy thermometer. Do not overcook.
from the heat and quickly stir in baking soda. Pour into a
buttered 13-in. x 9-in. x 2-in. baking pan. When cool, break into
bitesize pieces. Dip into melted chocolate; place on waxed paper
until the chocolate is firm.
in the cream and place over high heat. When it begins to boil, add
the sugar and stir rapidly until it dissolves. Then stir in the
vanilla and pecans and continue to cook over medium heat, stirring
frequently, until the mixture reaches the soft-ball stage (236F on
the candy thermometer).
from heat and quickly beat in the butter.
candy should lose its glossy color and become very cloudy.
out a long strip of waxed paper on a work surface. Moisten it with
a damp towel. Drop good-sized spoonfuls of the hot praline mixture
onto the waxed paper, stirring the mixture occasionally as you go
along to keep it well combined.
the pralines from the paper before they have cooled completely or
they'll be hard to remove.
in tightly sealed containers, with layers of waxed paper in
cups sugar ·
1 cup light corn syrup ·
3/4 cup hot water ·
1/2 lb. marshmallow creme ·
1/2 cup shortening, melted ·
1/4 cup confectioners' sugar ·
2 cups candied fruit (cherries and pineapple) ·
How to Make Your Fruit and Nut Easter Eggs.
In a saucepan, cook sugar, syrup, and water to 265 degrees. Add
marshmallow creme and beat until almost firm. Add melted
shortening, confectioners' sugar, candied fruit, and nuts. Mix
well, shape eggs by hand and dip in the chocolate. The eggs will
keep 6 to 8 months. Makes 10 eggs.